Ingredients
- 4 chicken leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds total)
- 1 tablespoon plus 1/8 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 10 garlic cloves
- 4 bay leaves
- 4 sprigs fresh thyme
- 1 1/2 teaspoons black peppercorns
- 1/2 teaspoon table salt
- 4 cups olive oil
Directions
Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
Preheat the oven to 200 degrees F.
Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the chicken from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat so that there is a 1/4-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month.
The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal
Photo: Chicken Confit Recipe


















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 2 reviews
By wbpedersen_5674133
st. croix, VI
on January 18, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
You must plan ahead for the 12 hour seasoning process and the 12-14 hour slow cooking process, but it is definitely worth it. This was one of the most flavorful, moist, and tender recipes ever for chicken. It's definitely worth the time. Don't confuse the time involved as a complication............it's one of easiest, tastiest recipes ever!
By CF game hosts
Everywhere you are!
on September 13, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We made this using half goose fat/half olive oil. It came out wonderfully moist! With some of the cooked chicken, we made a Southern Pulled Chicken Sandwich by putting the chicken on some buns with BBQ sauce and cole slaw. It was sooooo good!
Read all 2 reviews